I'm Dreaming of a Lighter Christmas

Healthy holiday recipes you can feel good about indulging in

Follow up any holiday meal with a warm, comforting dessert like this caramel pudding option. — Threemanycooks.com

Caramel Pudding With Warm Prune-Walnut Sauce

Serves 6

3/4 cup dark brown sugar

3 tablespoons plus 2 teaspoons cornstarch, divided

1/4 teaspoon salt

3 large egg yolks

2 cans (12 ounces each) evaporated milk, 2 percent or regular

1 tablespoon vanilla extract

1 cup prunes

1 cinnamon stick

2 strips orange zest

2 tablespoons orange liqueur, such as Triple Sec or Cointreau

Whisk the brown sugar, 3 tablespoons cornstarch and the salt in a medium saucepan. Just before adding the milk, whisk in the egg yolks, then turn the heat to medium and vigorously whisk in the milk. Continue to whisk until the mixture thickens to pudding consistency. Remove from the heat; stir in the vanilla. Pour into custard cups or goblets; place a sheet of plastic directly over the surface of each cup to keep a skin from forming. (The puddings can be refrigerated for a couple of days.)

Bring the prunes, cinnamon stick, orange zest and 1 1/2 cups water to simmer in a small saucepan. Continue to simmer until the prunes are soft but still intact, 5 to 7 minutes. Mix the remaining 2 teaspoons cornstarch into the orange liqueur; stir this into the prune mixture. Continue to simmer until the prunes have thickened to a light sauce consistency. Remove from the heat and let stand. When ready to serve, warm the prune sauce, stir in the walnuts and spoon the sauce over the puddings.